This was one of the most popular dishes in my restaurant days. Potato Rosti is originally a Swiss invention and usually larger in size. You may also call this, a hash brown. It is a delicious way to start any day and perfect for lunch or even dinner.
There are no eggs in this recipe, the starch alone of the potato even the waxy ones, is enough to bind them together. The butter is clarified to avoid burning, allowing the reach of a hotter temperature. You could also use olive oil, but butter simply tastes better!
I used a lot more bacon than required for this recipe, you do not need that much, unless of course you’re a bacon lover. You can pre-cook them then reheat them in a pan on very low heat.
These potato rosti will be slightly crispy on the outside and soft of the inside.
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